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Creamy Spinach Artichoke Soup

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This Creamy Spinach Artichoke Soup is a warm and comforting twist on the classic dip! Made with tender spinach, tangy artichokes, and a creamy, cheesy broth, this soup is rich, flavorful, and perfect for chilly nights. Serve it with crusty bread for a delicious appetizer or light meal!

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 4 cups fresh spinach, chopped
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp crushed red pepper flakes (optional, for heat)
  • Juice of ½ lemon (for brightness)

Instructions

Step 1: Sauté Aromatics

  1. In a large pot, melt butter over medium heat.
  2. Add diced onion and cook until soft (3–4 minutes).
  3. Stir in garlic and cook for another 30 seconds until fragrant.

Step 2: Make the Base

  1. Sprinkle in flour and whisk continuously for 1 minute to create a roux.
  2. Slowly pour in chicken broth, whisking constantly to prevent lumps.
  3. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Step 3: Add Spinach & Artichokes

  1. Stir in chopped artichokes and fresh spinach, letting the spinach wilt into the broth.
  2. Reduce heat to low and stir in heavy cream, Parmesan, mozzarella, salt, black pepper, and red pepper flakes (if using).
  3. Simmer gently for 5 more minutes, stirring occasionally until the cheese is fully melted and the soup is creamy.

Step 4: Finish & Serve

  1. Stir in the lemon juice for extra brightness.
  2. Taste and adjust seasoning if needed.
  3. Serve hot with crusty bread or garlic toast, and enjoy!

Notes

  • Lighter Version: Use half-and-half instead of heavy cream and reduce cheese slightly.
  • Make It Thicker: Blend half the soup with an immersion blender for a thicker texture.
  • Dairy-Free Option: Substitute coconut milk and dairy-free cheese.
  • Storage: Refrigerate for up to 3 days or freeze for up to 2 months.

Find it online: https://ukfinda.com/creamy-spinach-artichoke-soup/